Accessing Nutritious FoodsPlan of Work

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Henry County CES

Title:
Accessing Nutritious Foods
MAP:
Accessing Nutritious Foods
Agents Involved:
Levi Berg, Cathy Toole
MAJOR PROGRAM 1:
Plate It Up! Kentucky Proud
MAJOR PROGRAM 2:
Food Preservation
MAJOR PROGRAM 3:
Accessing Nutritious Foods (general)
Situation:

Nutrition Education Programs help families gain access to food and stretch food dollars; communities to decrease hunger; and local food assistance programs to educate recipients on healthy and safe food preparation methods. Agents, paraprofessionals and volunteers are pivotal in influencing policies, systems, and environments and in training consumers and producers to maximize local access to food products from farm to table.

Long-Term Outcomes:

Kentucky population will increase average fruit and vegetable consumption by 1 or more servings per day


Kentuckians improve food management skills and healthy eating habits


People accessing emergency food sources will select from nutrient dense items

Intermediate Outcomes:

Number who:


Access more local foods


Redeem Farmer’s Market Nutrition Program benefit.


Plant, harvest and preserve produce


Apply improved food preparation skills, food management skills, food safety and healthy eating habits


Number of:


Households accessing emergency food sources

Initial Outcomes:

Understand the importance of sustainable local agriculture to individual health and financial well-being


Learn to grow, prepare and preserve food


Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet


Increase knowledge and understanding of healthy eating, food safety and food resource management


Learn about community support services to increase food security

Evaluation:

Initial Outcome: Participants at Extension Programming

Indicator: Attendees of complete class or training

Method: Classroom, field days, cooking club

Timeline: Fall to Spring 


Intermediate Outcome: Low-income residents improving diet

Indicator: % of WIC/SR funding Used

Method: KDA/WIC reports

Timeline: Summer 2018


Long-term Outcome:

Indicator:

Method:

Timeline:

Learning Opportunities:

Audience: Low Income Families and Individuals

Project or Activity: Conduct classes and workshops, distribute incentives and information through media and social marketing, provide exhibits, displays

Content or Curriculum: Plate it Up; Snap-ed

Inputs: Agent time; incentives

Date: monthly


Audience: Food Stamp Recipients

Project or Activity: SNAP-ed

Content or Curriculum: Handouts/calendars/incentives

Inputs: Agent time/incentives

Date: Monthly


Audience: Rural and Urban Consumers

Project or Activity: Harvest Showcase

Content or Curriculum: KDA/Farm to Table

Inputs: Agent/Volunteer time and effort

Date: July 2019


Audience:  Extension Homemakers/General Public

Project or Activity:  Leader Training/Cooking Under Pressure

Content or Curriculum:  UK

Inputs:  Promotion/planning

Date:  Jan/Feb 2020


Audience:  Extension Homemakers/General Public

Project or Activity:  Leader Training/Baking for 1 or 2

Content or Curriculum:  UK

Inputs:  Promotion/planning

Date:  Mr/Ap 2020


Audience:  4th and 5th graders

Project or Activity:  22 classes  taught the importance of healthy eating and physical activity

Content or Curriculum:  UK Approved

Inputs:  Planning, teaching, distributing information

Date:  March 2020


Audience:  Youth ages 4th-5th Graders

Project or Activity:  Beginning Cooking Club

Content or Curriculum:  UK Approved

Inputs:  Leader led, ingredients, how to read a recipe, cooking terms, how to handle knife safely, nutrition value of food, and knowing what food groups make up a healthy meal.

Date:  October - May 2020


Audience:  Youth ages 6th - 12th Grades

Project or Activity:  Advanced Cooking Club

Content or Curriculum:  UK Approved

Inputs:  Leader led, advanced cooking techniques, more challenging recipes, how to create different dishes using spices and herbs.

Date:  October - May 2020


Audience:  Youth ages 9-19

Project or Activity:  Get Fit  4-H Club

Content or Curriculum:  Youth prepare healthy snacks and participate in physical activity.

Inputs:  ingredients, facilities, leader led

Date:  February-March 2020 weekly




Audience:  Youth ages 9-19

Project or Activity:  Super Star Chef

Content or Curriculum:  Week long day camp teaching healthy cooking

Inputs:  facilities, marketing, assistance

Date:  July 15-19th, 2019



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